2 T. peanut or canola oil 2 shallots, sliced 1 lime 3 cloves garlic, minced 2 tsp. grated fresh ginger 1-2 T. fresh curry paste 4 cups chicken stock 2 T. fish sauce 1 lb. fresh medium shrimp, peeled and deveined 8 oz. rice vermicelli noodles 1 14oz. can coconut milk Fresh basil

Heat oil in dutch oven over medium heat. Cook shallots about 5 minutes until crisp and browned. Set aside.

Zest lime and cut in half.

Add garlic, ginger and curry paste to dutch oven and cook 1 minute. Add broth, fish sauce and 2 cups water. Squeeze lime juice into broth and add strips of zest. Bring to a boil.

Stir in shrimp and noodles. Return to boil and reduce heat. Cook 3 to 4 minutes or until shrimp turn opaque. Stir in coconut milk. Remove lime zest. Top bowls with shallots and basil, serve with lime wedges.